Cognac-Infused Grilled Striped Sea Bass with Zesty Marinade
Elevate your grilling experience with this exquisite Cognac-Infused Grilled Striped Sea Bass recipe. Combining the rich flavors of cognac, soy sauce, and fresh lemon juice, this dish is perfect for summer cookouts or elegant dinners. The result is a perfectly grilled sea bass that is tender, flaky, and bursting with flavor. Great for seafood lovers and anyone wanting to impress at their next gathering, this dish is sure to become a favorite in your culinary repertoire.
4
Servings
N/A
Calories
5
Ingredients
Ingredients
Striped sea bass steaks
4 (1/2 lb) (skin on, bone removed)
Soy sauce
2 tablespoons (low-sodium recommended)
Cognac
1/2 cup (for marinating)
Butter
1/4 cup (melted)
Lemon juice
3 tablespoons (freshly squeezed)
Instructions
1
Start by dipping the striped sea bass steaks in cold, salted water, then pat them dry with paper towels.
2
In a mixing bowl, combine the soy sauce, cognac, melted butter, and lemon juice to create a flavorful marinade.
3
Place the sea bass steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring all surfaces are well coated. Allow the fish to marinate in the refrigerator for 1 hour, turning occasionally to recoat.
4
Prepare the grill by spraying the grates with cooking oil or using a fish basket. Preheat the grill to medium-high heat.
5
Remove the sea bass from the marinade, reserving the marinade for basting. Place the fish on the grill.
6
Grill the sea bass for approximately 12 minutes, turning once halfway through. Baste with the reserved marinade frequently to enhance the flavor and keep the fish moist.
7
The fish is done when it flakes easily with a fork and has a nice grilled texture. Serve immediately with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in this recipe?
This recipe uses striped sea bass steaks, specifically four pieces weighing 1/2 lb each with the skin on and bones removed.
How long should the striped sea bass marinate?
The fish should marinate in the refrigerator for 1 hour, turning occasionally to ensure it is well coated.
What are the ingredients in the zesty marinade?
The marinade consists of soy sauce, cognac, melted butter, and freshly squeezed lemon juice.
How do I prepare the sea bass before marinating?
Start by dipping the steaks in cold, salted water, and then pat them dry thoroughly with paper towels.
At what heat should I grill the sea bass?
The grill should be preheated to medium-high heat.
How long does it take to grill the fish?
The sea bass takes approximately 12 minutes to grill, turning once halfway through the process.
Should I throw away the marinade after removing the fish?
No, you should reserve the marinade to use for basting the fish while it is on the grill.
How do I know when the sea bass is done?
The fish is finished when it flakes easily with a fork and has achieved a nice grilled texture.
Can I use a fish basket for this recipe?
Yes, using a fish basket or spraying the grates with cooking oil is recommended to prevent the steaks from sticking.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
Is it better to use fresh or bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor and zest.
Why is the fish dipped in salted water first?
Dipping the fish in cold salted water helps clean the surface and can improve the exterior texture before patting it dry.
What type of soy sauce is best for this recipe?
Low-sodium soy sauce is recommended to keep the salt levels balanced.
Does the cognac make the dish alcoholic?
While cognac contains alcohol, much of it evaporates during the high-heat grilling process, leaving behind a rich flavor.
Can I substitute the cognac with something else?
You can substitute cognac with brandy or a dry white wine, though the flavor profile will change slightly.
How often should I baste the fish?
You should baste the fish frequently with the reserved marinade to enhance flavor and keep the meat moist.
Is the skin left on the sea bass?
Yes, the recipe calls for the skin to be left on, which helps hold the steak together on the grill.
Is this dish suitable for a formal dinner?
Yes, the cognac infusion and striped sea bass make this an elegant dish perfect for sophisticated gatherings.
What should I serve as a side for this fish?
Grilled vegetables, a light salad, or wild rice would pair beautifully with the zesty flavors of this sea bass.
Can I marinate the fish for longer than an hour?
It is not recommended to marinate much longer than an hour because the acid in the lemon juice can begin to 'cook' or break down the delicate fish protein.
Should the butter be cold or melted when mixing the marinade?
The butter should be melted to ensure it incorporates smoothly with the soy sauce and cognac.
Is this a good recipe for summer cooking?
Absolutely, it is specifically noted as a great dish for summer cookouts and outdoor grilling.
Can I use this recipe for other types of fish?
Yes, this marinade and grilling method would also work well with other firm white fish or even salmon.
What is the role of soy sauce in this recipe?
The soy sauce provides a savory umami base that complements the richness of the butter and cognac.
Do I need to flip the fish more than once?
No, turning it once halfway through the grilling time is sufficient to ensure even cooking.
Can I prepare the marinade in advance?
Yes, you can mix the marinade ingredients ahead of time and store them until you are ready to soak the fish.
Does the recipe require many ingredients?
No, it is a relatively simple recipe with an ingredient count of 5 main items.
What if I don't have a grill?
While designed for grilling, you could achieve similar results using a stovetop grill pan or by broiling the steaks in the oven.
Is the recipe gluten-free?
Standard soy sauce contains wheat; to make this gluten-free, substitute with a gluten-free tamari or coconut aminos.
How should the fish be served?
It is best served immediately after grilling while it is tender, flaky, and hot.